A dispatch from my Parisian kitchen

This Week’s Harvest, 3/9

Underneath all those leaves, that cauliflower is gorgeous. Trust me. I was feeling a little indecisive about what I wanted to do with it – I knew I wanted to make a vegetarian dinner for tonight, as it’s Ash Wednesday, the first of many meatless days in the near future for Nick and me. But should I bake a cauliflower cake? Gobi Mattar? A creamy-crunchy gratin? Well, I called Nick to ask what he thought. I’d been leaning towards the gratin (the better to sneak in some black radish) or the cake, so I could serve it with a broiled endive salad, but he was so enthusiastic about the Indian dish that I was convinced to make it.

Guess I’ll just have to broil those endives and smother them in a shallot-y vinaigrette later this week. (Friday’s another meatless day.) Perhaps a leek omelette is in order.

As for the kiwis, I’m curious to try my granita recipe as a sorbet. But it’s still pretty chilly at night. Has anyone out there ever roasted a kiwi? Would a kiwi tarte tatin be feasible? I’d love to hear your thoughts.

Roast kiwifruit? I can honestly say I’ve never thought of that. I can’t imagine that it would be good. Wouldn’t the hairs burn? I’d love to hear about it if you were to try it of course. I do love some cauliflower, and somehow have a son who loves it too. I’ve been roasting cauliflower a lot the past six months. I wanted to buy one the other day, but it’s a bit early in the season, and while they looked quite nice they were $6-7 each. Not quite time yet. Maybe this week?